Mushu meat, also known as mushu meat, is a characteristic traditional dish, belongs to one of the eight major cuisines of Lu cuisine, colloquially often read as mushu meat, alfalfa meat and so on. Its dish is made by stir-frying pork slices mixed with eggs and fungus, and is named after the scrambled eggs that are yellow and crushed, similar to wooden trees.
According to records, mushu meat originally appeared in the Menu of Qufu Kongfu, and its raw materials included magnolia slices in addition to pork, eggs and fungus. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in the Beijing area, magnolia slices were gradually replaced by yellow cauliflower, cucumber slices, etc.
Because my daughter-in-law could not eat pork, I chose chicken
<h1 class="pgc-h-center-line" data-track="7" > the ingredients for woody meat</h1>
Chicken 150 g
2 eggs
Cucumber 100 g
Black fungus 100 g
Cooked dried yellow flowers 50 g
Garlic and green onion to taste
Chicken essence Half a spoonful smaller
White pepper powder 3 g
Sweet potato starch in small amounts
A pinch of salt
1 scoop of light soy sauce
1 scoop of oyster sauce
Vinegar 1 scoop
The ingredients are washed and we open the whole!
<h1 class="pgc-h-center-line" data-track="22" > ingredient preparation</h1>
Cut the chicken into a bowl, add salt, starch, soy sauce, oyster sauce and white pepper, and marinate well
Cut the cucumber into diamond-shaped slices
Soak the black fungus, blanch for 5 minutes, pass cold water, drain and set aside
Soak the dried yellow flowers, blanch for 5 minutes, drain and set aside
Beat the eggs into a bowl
Cut the green onion into green onions and the garlic into garlic foam
<h1 class="pgc-h-center-line" data-track="33" > the primary processing of ingredients</h1>
Heat the oil, add the eggs, sauté and set aside
Heat the oil, add the chicken, sauté until the chicken changes color, and set aside
< h1 class="pgc-h-center-line" data-track="40" > cooking stage</h1>
Heat the oil in a pot, smoke from the pot, and add the green onion and garlic in the pot
Add the cucumber and stir-fry for 1 minute
Stir-fry the fungus and yellow flowers for 1 minute
Stir-fry the eggs and chicken for 1 minute
Stir-fry with soy sauce, salt, oyster sauce and chicken essence for 30 seconds
The most critical step is to pour vinegar on the edge of the pan and stir-fry quickly, leaving only the vinegar fragrant, not acetic acid
Serve out of the pan